Ingredients:
200 gr  flour
125 gr butter or margarine
65 gr sugar
1 tablespoon cocoa
1 tablespoon sugar
extra:
baking oven
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Preparation:
© Janneke's Recipe pages - recipe cookies, pie and pastry making
Knead of flour, butter and sugar a dough.
Place it 30 minutes in the fridge to firm.
Divide the dough in 3 equal pieces.
Mix the sugar and cocoa into 1/3 part and roll the brown dough and 1/2 of the white dough to 2 rectangles of 1 cm thick and 10 cm wide.
Cut 10 strips of 1 cm wide in the length of the white and brown dough.
Pile the 20 strips alternately beside and up to each other.
The pile must be 5 strips wide and 4 strips high.
Roll the last 1/3 part white dough to a very thin rectangle as long as the strips.
Roll the piled up strips firm in the last dough slice (it must remain a square)
and place the roll 60 minutes in the fridge.
Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).
Cut slices of 3/4 cm thick of the roll (it must resemble a chess-board)
and place the cookies on a greased baking sheet. Bake 10-15 minutes and let cool on a wire rack.
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